Cut along both sides of the backbones of quail; remove and discard backbone (and neck and giblets, if included). Open quail out and place breast-side-up on a board. Press firmly to flatten quail.
Peel the garlic; thinly slice one clove and cut the remaining cloves into quarters.
In a shallow dish, combine sliced garlic with the rind and ¼ cup of the oil. Place quails in dish; rub with oil mixture, cover; refrigerate several hours or overnight.
To make garlic sauce, blend or process remaining garlic with juice and salt until finely chopped. With motor operating, slowly pour in the remaining ½ cup oil in a thin stream until combined.
Drain quail; reserve marinade. Brush quail with 2 tablespoons of garlic sauce. Cook quail in batches, on a heated grill for about 15 minutes or until cooked.
Combine the remaining ingredients. Serve quail on salad with garlic sauce.
Not suitable to freeze or microwave.Cook's note
Sumac, made from a burgundy-coloured berry, has a tangy flavour and is available from spice stores.